Mexi-Chile Casserole
Ingredients
- 1 - 1 1/2 lb. ground beef
- 1 16-oz.can kidney beans, drained
- 1 15-oz. can enchilada sauce
- 1 8-oz. can tomato sauce
- 1 Tbs. dried minced onion
- 1 6-oz. pkg. corn chips
- 2 C. shredded cheddar cheese
- 1 - 1 1/2 C. sour cream
Directions
In a skillet brown the ground beef. Drain off fat. Combine beans, enchilada and tomato sauces in a bowl with minced onion. Set aside 1 C. corn chips and 1/2 C. cheese. Add the remaining cheese and corn chips with the meat to the beans. Stir to blend. Empty into a lightly buttered 2-qt. casserole dish. Bake, uncovered, at 375 degrees for 20 - 25 minutes or until heated through.
